Inspired by the spicy mushroom lasagne recipe in Ottolenghi’s excellent Flavour, this is a simplified version, using the mushroom ragout as the base for a meat free shepherds pie

Ingredients
1 tablespoon olive oil
1 onion – finely chopped
2 cloves garlic – crushed
1 small carrot – peeled and finely diced
600g mushrooms
2 dried chilis
15g dried mushrooms
2 tablespoons tomato puree
600g potatoes
Milk (dairy or oat)
Large knob of butter of dairy free alternative
Salt and pepper

Method
Put the dried mushrooms and chilis in a small bowl and cover with boiling water. Leave to soak for at least 20 minutes

Heat the oil in a large frying pan. When hot, add the onion, garlic and carrot and fry gently until everything has softened

Finely chop the mushrooms or blitz in the food processor, then add to the frying pan. Turn the heat up and cook until the mushroom start to collapse

Take the dried mushrooms and chilis from the soaking liquid, finely chop then add them, and the soaking liquid to the pan along with the tomato puree, a teaspoon of salt and 150ml water

Cook without stirring until the mixture thickens and is ragout-like

Meanwhile, peel and chop the potatoes. Put them in a saucepan, cover with water, put the lid on and bring to the boil

When the potatoes are soft, drain, then mash with a knob of butter, splash of milk and 1/2 teaspoon salt until smooth

Heat the oven to 200^oC and tip the mushroom ragout into a ovenproof dish. Top with the mashed potato, then bake for 25 minutes until the stop starts to brown and filling is bubbling